Friday, March 07, 2008

[New York]: San Fran Sourdough

In California over the weekend, I picked up some new sourdough starter from the Cheese Board. I managed to get it home in my suitcase, and boy did it ever make tasty bread.

Note the structure of the bread itself - or as they say, the "crumb" - instead of even bubbles as you get with packaged yeast, sourdough cultures create these long loopy holes in your bread.

1 cup fully awake starter
1 cup room temperature water
1.5 teaspoons salt
enough flour to make a soft dough

2-3 hours first rise
45 minutes second rise

cut a cross or other pattern in the top of the loaf, spritz with water, bake on stone in preheated 425 degree oven for 30-40 min, or until crust is well browned.


At 10:55 AM, Anonymous Sylvia said...



Post a Comment

<< Home

Find me on Google+